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20 minute dinner recipes

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Spinach & Grapefruit Salad

http://www.eatingwell.com/recipes/spinach_grapefruit_salad.html

From EatingWell:  January/February 1994

The combination of pink grapefruit sections, dark green spinach and white jícama is both visually and texturally appealing. Toasted poppy seeds give an extra lift.

8 servings | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Place onion in a small bowl, add cold water to cover and soak for 10 minutes. Drain.
  2. Meanwhile, with a sharp knife, remove skin and white pith from grapefruit and discard. Working over a small bowl to catch the juice, cut the grapefruit segments from their surrounding membrane; reserve the segments in a small bowl. Measure 1/3 cup of the juice and set aside.
  3. Place garlic in a small saucepan and add water to cover. Bring to a simmer over medium heat and cook until tender, about 3 minutes. Drain.
  4. Combine vinegar, oil, mustard, honey, the cooked garlic and reserved grapefruit juice in a blender and blend until creamy. Season with salt and pepper.
  5. Combine spinach, jícama and reserved onions and grapefruit sections in a salad bowl. Drizzle with the dressing and toss. Arrange on salad plates and garnish with poppy seeds.

Nutrition

Per serving : 102 Calories; 4 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 16 g Carbohydrates; 3 g Protein; 4 g Fiber; 110 mg Sodium; 424 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 fruit, 1 vegetable, 1 fat

Tips & Notes